Mediterranean Chicken with Potatoes

by Anne Bennett on June 8, 2014

Med Chicken

I’ll begin with a caveat: this is not your typical 30-minutes-or-less chicken recipe. There are a few more steps involved, but like any worthwhile task, you get out what you put in.  Don’t let my admonition scare you off — you get loads of flavor from those few extra steps.

Since I default to chicken more often than I care to admit, I’m constantly looking for unique ways to prepare it. In this recipe from Cooking Light it’s accompanied by a slew of robust Mediterranean ingredients: fresh Roma tomatoes, pepperoncini peppers, kalamata olives, artichoke hearts, basil and Parmesan cheese. Roasted red potatoes are added to the pot near the end of cooking time.

If you like all of the above-mentioned foods, you’ll love this dish. If you’re not fond of pepperoncini peppers (they come in both mild and hot versions) you can leave them out. Ditto with the kalamata olives, although I would advise against deleting either. They add a tangy kick.

I didn’t exactly halve the recipe when I made it the other night for the two of us, but I did fudge on the amounts. I used 1 1/4 pounds of chicken breasts instead of 2 pounds; 8 red potatoes instead of 12; 1/2 cup each of white wine and chicken broth; the whole can of artichoke hearts. You get the idea — this recipe works with whatever amounts you choose, provided you season it all well with garlic, salt and pepper and fresh basil.  I’ve included the original recipe amounts.

Two-for-one bonus: we found that leftovers were even better the next night.

2 tsp. minced garlic
1 Tbsp. olive oil
12 small red potatoes, halved (about 1 1/2 lb.)
Salt and pepper
1/4 tsp. dried thyme
2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup low-sodium chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped Roma tomatoes
2 Tbsp. chopped fresh basil
1 (14-oz.) can artichokes, drained and quartered
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Place potatoes on rimmed baking sheet sprayed with cooking spray and sprinkle with the olive oil, 1 tsp. of the minced garlic, salt and pepper and dried thyme. Bake for 30 minutes or until tender.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to pan and sauté until browned, about 5 minutes. Remove chicken from pan and repeat with remaining chicken. Remove from pan.

Add onion to pan; saute 5 minutes. Stir in wine and cook until reduced to about 1/3 cup, about 2 minutes. Add cooked potatoes, chicken, broth, pepperoncini and olives; cook for 3 minutes, stirring occasionally. Stir in remaining 1 tsp. of minced garlic, chopped tomatoes, basil and artichokes. Cook 3 minutes or until thoroughly heated. Sprinkle with cheese.

Serves 8 (Each serving = 1 1/4 cup)
WW Points per serving: 8

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